You have no items in your shopping cart.
Best Sellers
-
F. Dick ExpertGrip 2K 6-inch Curved Semi-Flexible Boning Knife
For cutters who debone all day, a 6-inch semi-flexible blade covers the widest range of cuts, and this ExpertGrip 2K model puts that blade on F. Dick’s cushioned two-part handle. It handles poultry, pork loins and lamb legs with the same knife.The curved, semi-flexible blade bends enough to ride a bone and stays stiff enough to part a joint. Six inches gives one-pass cuts along a loin. F. Dick’s molding process joins the soft shell and hard core to the blade without gaps, which keeps the handle sanitary and comfortable through long shifts. This is what we call a “double pour” handle.The curve puts more edge into each pull, so drawing around a thigh bone or along the length of a loin takes fewer strokes. The soft shell also cushions the palm in a dagger grip.For smaller birds, the 5-inch ExpertGrip 2K semi-flexible boning knife is quicker in the joints. More flex comes with the 6-inch curved flexible model, and the MasterGrip 6-inch curved semi-flexible boning knife offers an open-ended handle in high-visibility orange. Learn More$17.55 -
F. Dick ExpertGrip 2K 8.25-inch Breaking Knife
High-volume breaking work wears on the hand, and this 8.25-inch knife pairs F. Dick’s breaking blade with the cushioned ExpertGrip 2K handle. It breaks hogs, lamb and deer into subprimals and cleans tendon and fat from the pieces.The two-component handle has a hard core with a soft outer shell, so the grip stays secure through grease and moisture without becoming hard on the palm. Our staff call it a “double pour” handle. F. Dick molds it so there is no gap where the blade enters. The curved, narrow blade is made for the long, flowing strokes of breaking.At 8.25 inches, the blade reaches through a pork shoulder or a leg of lamb in one stroke, and the tip stays close enough to follow a seam. The soft shell also absorbs some of the shock of repeated pulling cuts.The 10-inch ExpertGrip 2K breaking knife handles beef. For a handle with a thumb rest and pronounced guard, choose the ErgoGrip 8.25-inch breaking knife, which is also offered with a granton edge. Learn More$22.10 -
F. Dick ErgoGrip 6-inch Semi-Flexible Boning Knife
Duck, chicken and turkey all break down well with a 6-inch semi-flexible blade, and this ErgoGrip knife handles all three. The extra inch over the 5-inch model helps on a turkey breast and on the longer bones of a leg.Semi-flex means the blade gives a little when it meets a bone and then springs back. The cutter can follow a curve without the knife wandering, and there is still enough stiffness to cut through a joint. The curved edge is easier to slide along a bone than a straight one and offers more cutting length for each pull.On a turkey, the longer blade follows the breastbone from end to end and frees each half of the breast in a single pass.For smaller birds and tight joints, the 5-inch semi-flexible boning knife is quicker. When the work calls for a blade that bends further, such as removing silver skin, choose the 6-inch curved flexible boning knife. The 7-inch semi-flexible boning knife adds length for larger cuts and filleting. Learn More$18.20 -
F. Dick ErgoGrip 8.25-inch Sticking Knife
Known to hunters and hog farmers as a pig sticker, this double-edged ErgoGrip dagger is made for bleeding an animal after it has been stunned. A complete bleed gives whiter meat and less gamey flavor, which matters most on wild boar, deer and elk.The blade narrows to a pronounced point and has a diamond-shaped cross-section with an edge on both sides. That shape delivers the precise, quick vein incision that sticking calls for. The straight, symmetrical handle has a prominent finger guard, and its textured surface stays secure when it is wet and greasy.The 8.25-inch blade gives the reach needed on large hogs and wild boar.Butchers pair a sticking knife with a skinning knife and a gut and tripe knife as the basic slaughter kit. For smaller animals, the single-edged 6-inch and 7-inch ErgoGrip sticking knives are shorter. Store it in a Single Knife Scabbard or the F. Dick Knife Scabbard with Belt. Learn More$53.95 -
F. Dick ErgoGrip 6-inch Curved Flexible Boning Knife
Six inches is long enough to make single-pass cuts along a pork loin or a leg of lamb and short enough to dismantle a chicken without the tip getting in the way. This curved, flexible ErgoGrip blade covers that range of work.Flex is the reason to choose it. The blade bends to follow bones and joints, so the edge stays close and the yield stays high, and it slides under silver skin to lift it off a tenderloin in a long strip. The same give makes it capable on fish, where the blade has to ride over the rib bones.On a chicken, the curve lets the cutter draw around the thigh bone in one motion and lift the meat in a single piece.A black-handled version is available for color-coded kitchens. The 5-inch curved flexible boning knife is quicker on small birds, and the 6-inch curved stiff boning knife is the better choice when the work involves forcing joints. A 6-inch semi-flexible blade sits between the two. Learn More$18.20
